1 day ago
Friday, July 2, 2010
I get so excited for the 4th of July every year! Its my absolute favorite holiday! I love Summer, fireworks, friends, food, and obviously fun! :) Its also such a nice time to celebrate the birth of our great nation with loved ones.
My town has a fireworks show each year, and i can see them from my front yard. This year will be no exception, so on Saturday night a few friends are coming over to watch with us.
B and I also plan to grill all weekend. A few weeks ago we made Pork Tenderloin on the grill from the Barefoot Contessa's Back to Basics cookbook. This is my favorite cookbook. If you haven't seen it, head to your library and check it out, you'll probably want to own it. I received it as a gift from one of my shower's and I use it all the time.
Here is the pork recipe:
Grated zest of 1 lemon
3/4 c freshly squeezed lemon juice (4 to 6 lemons)
1/2 c good olive oil, plus some to brush grill with
2 T minced garlic (6 cloves)
1 1/2 T minced fresh rosemary leaves
1 T chopped fresh thyme leaves
2 tsp Dijon mustard
3 pork tenderloins
Freshly ground pepper
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a sturdy 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
When you’re ready to cook heat grill. Brush the grill w/ oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously w/ salt and pepper. Grill the tenderloins, turning a few times to brown on all sides for 15 to 25 minutes. The temperature should register 137 degrees at the thickest part. Transfer the tenderloins to a platter and cover w/ aluminum foil. Allow to rest for 10 minutes. Carve 1/2 thick diagonal slices. The thickest part will be quite pink (it’s just fine!) and the thinnest part will be well done.
I plan to also serve, roasted red skin potatoes and corn bread casserole. I wanted to do a Capresse Salad, but my tomatoes are not red yet! Still waiting.
In other news, my little lion, D'art, says "hello"!
Have a wonderful and safe holiday weekend!
Posted by Princess Freckles at 1:08 PM